This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Method

Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.

Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.

Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.

Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

Made last week to go with spag bol, used a lot more garlic and the bread turned out really nice. Made it again the other night to go with a chilli, without the cheese and the hubby isn't a fan, and again was really nice. Definitely making again!

I absolutely loved this! Such an easy recipe that produced very well risen, and lovely soft bread! The only thing I did slightly differently was I didn't crush the garlic (hate cleaning garlic crushers!) and used three cloves and not two. I also used some rock salt, and a touch of chilli powder, in with the garlic butter. Very happy with this - my kids loved in, and they don't even like cheese!

Excellent recipe. I read comments about the garlic not being enough so I used six cloves which made it quite strong but we love garlic! Next time I would consider adding some mixed herbs too. Looking forward to making it again.

Fantastic bread everyone loved.Split between Swiss roll tin and sponge cake tin and added raw sliced Red onion and there both great.Cant wait to experiment with different toppings.If i was to have as a pizza think i would spilt down as it could be too thick unless you like a deep base.

Great! Have been asked to make it again. Unfortunately at first, my scales broke and so I had to guess the amount of bread flour. It was extremely sticky and a pain to make. I found out later on with new scales I only used 280g of flour- which explains how it was like industrial glue when kneading. I did put about 50ml less water in however. Anyway, the moist nature of it made sure it wasn't dry, but also not dough-y. The honey gave it a slightly sweet taste. Will definitely chose to make my own garlic bread than buy shop-bought from now on.

Love this recipe, made it a number of times and the kids love it with lasagna. I use a bit more garlic and make sure I oil then flour the baking tray so it slides out easily. I also freeze the leftovers, a quick warm through in the oven and it's ready to mop up a bowl of homemade soup. Delicious :)

Really easy recipe, smelt amazing in the oven and tasted lovely. Lovely soft fluffy bread inside and crust outside. Added two chopped green chillies to the top and used less cheese - about 60g plus 4 cloves of garlic. Baked in a stoneware shallow tray about 20 x 30 x 2 cm and sprayed with a small amount of sunflower oil.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.